Made in America: A Modern Collection of Classic Recipes
Apr 2015 · Andrews Mcmeel+ORM
Ebook
168
Pages
family_home
Eligible
info
About this ebook
Two James Beard Award honorees celebrate the history of the American kitchen table with fifty heirloom recipes.
Kansas City chef and James Beard Award winner Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, present a library of American culinary classics redefined by easy, chef-inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. Made in America features fifty handcrafted recipes sorted by the cooking methods commonly used in American kitchens from breakfast to the bakeshop. Many begin with a childhood memory from Colby or Megan that describes the roots and the journey of the recipe.
Suggested menus for festive occasions like Mother’s Day, Fourth of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm’s Cup that pair well with the recipes within. Love and pride are woven together to create a collection that defines the comforts of home.
This heirloom collection with a modern point of view includes: Biscuits and Gravy * Corn Fritters with Fresh Sheep’s Milk Cheese * Quick Pickles * Panfried BBQ Pork Chops with Tomato Horseradish Sauce * Grilled Garlic-Thyme Kansas City Strips * Garrelts Fried Chicken * Lemon Meringue Pie * Chocolate Butterscotch Cookies * and more
Kansas City chef and James Beard Award winner Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, present a library of American culinary classics redefined by easy, chef-inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. Made in America features fifty handcrafted recipes sorted by the cooking methods commonly used in American kitchens from breakfast to the bakeshop. Many begin with a childhood memory from Colby or Megan that describes the roots and the journey of the recipe.
Suggested menus for festive occasions like Mother’s Day, Fourth of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm’s Cup that pair well with the recipes within. Love and pride are woven together to create a collection that defines the comforts of home.
This heirloom collection with a modern point of view includes: Biscuits and Gravy * Corn Fritters with Fresh Sheep’s Milk Cheese * Quick Pickles * Panfried BBQ Pork Chops with Tomato Horseradish Sauce * Grilled Garlic-Thyme Kansas City Strips * Garrelts Fried Chicken * Lemon Meringue Pie * Chocolate Butterscotch Cookies * and more
About the author
Colby and Megan Garrelts are the chef-owners of Bluestem (Kansas City, MO) and Rye (Leawood, KS) restaurants. They met in Chicago at Tru where they worked under chefs Rick Tramonto and Gale Gand. Following work in Las Vegas and Los Angeles, they returned to Kansas City and opened their first restaurant, bluestem, in 2004. Colby is a 2013 James Beard Foundation winner, Best Chef: Midwest and 2005 Food & Wine magazine Top 10 Best New Chef. Megan is a James Beard semifinalist for Best Pastry Chef. They opened Rye restaurant in 2012, which celebrates regional Midwestern cooking. The Garrelts live in Leawood, Kansas with their children, Madilyn and Colin.
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